Double Thick Baked Potato-Cheese Soup

2 lbs. baking potatoes, peeled and cut into 1/2-inch cubes

2 cans (10 1/2 oz each) condensed cream of mushroom (or chicken) soup

1 1/2 c. finely chopped green onions, divided

1/4 tsp. garlic powder

1/8 tsp. ground red pepper

1 1/2 c. (6 oz) shredded sharp cheddar cheese

1 c. (8 oz) sour cream

1 c. milk

black pepper

1. Combine potatoes, soup, 1 c. green onions, garlic powder and red pepper in slow cooker. Cover; cook on LOW 8 hours or HIGH 4 hours.

2. Add cheese, sour cream, and milk; stir until cheese has completely melted. Cover; cook on HIGH 10 minutes. Season to taste with black pepper. Garnish with remaining green onions. Makes 7 servings.

I have also added bacon to add a bit more flavor. This soup works great with some bread to scoop it up in.